Journal of Food & Industrial Microbiology

Department of Foods for Health Group, University of Valencia, València, Spain

Publications

• Mini Review   
  Processing-related Physicochemical and Microbiological Changes in Dry-cured Tuna
  Author(s): Chris Geller*
  
  Dry-cured tuna, a traditional delicacy with roots in Mediterranean cuisine, is a product of a meticulous process that involves salting and air-drying the fish to preserve it. This method not only imparts a distinct flavor and texture to the tuna but also extends its shelf-life. The transformation from raw to dry-cured tuna involves a series of physicochemical and microbiological changes that influence the final product's quality and safety. This article delves into the intricate processes and the subsequent alterations that occur during dry-curing, shedding light on the pivotal role of factors like salt content, water activity, microbiota, and enzymatic activities... Read More»
  DOI: 10.37421/2572-4134.2023.9.292

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